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Mother’s Day Cake

Ingredients 

FOR THE STRAWBERRY PUREE

  • 1 cup chopped fresh strawberries

FOR THE CAKE

  • 1 box white cake mix
  • 1/3 cup butter (softened)
  • 3 large egg whites
  • 1 cup whole milk

FOR THE FROSTING

  • 4 cups powdered sugar
  • 1 cup butter (softened)

FOR DECORATIONS:

  • 6-8 Fresh strawberries for garnish

Instructions 

PREPARE THE STRAWBERRY PUREE

  • Add the cup of strawberries into a blender or processor and puree until smooth. Add the puree to a small saucepan on the stovetop and cook until the amount of puree simmers down to half ½ cup, about 20-25 minutes. Set the reduced puree aside to cool completely.

MAKE THE CAKE

  • Preheat oven to 350 degrees. Grease 2 9-inch round cake pans with shortening and then dust with flour.
  • In a large bowl, combine the cake mix, butter, eggs and milk. Mix for 2-3 minutes at medium speed. Bake for 22-30 minutes or until the center of the cake bounces back when you touch it.
  • Allow the cakes to cool for 10 minutes in the pans, then turn them out onto wire racks to cool completely.

PREPARE THE STRAWBERRY DECORATIONS

  • Prepare the garnish strawberries by making a small slice, several times, around the base of the strawberry. Using the knife, push the slice outwards to create a petal. Proceed to create slices, going up towards the tip of the strawberry and push them outwards as well. Remove the greens and set aside.

PREPARING THE FROSTING

  • In a large mixing bowl, combine the butter and powdered sugar. Mix well until nice and creamy. Add in the cooled puree and mix well.

ASSEMBLE THE CAKE

  • Once the cake is done cooling, place one cake layer on a cake plate. Frost the top. Place the second cake layer on the first layer. Frost the top and sides of the cake with the remaining frosting.
  • Garnish the top with your strawberry roses.
  • Store at room temperature for 24 hours, then refrigerate any leftovers in an airtight container.

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